This is a lovely textured pâté that's also extremely filling. Add more garlic for a punch of flavour.
- 450ml vegetable stock
- 200g dried lentils
- 1 ½ tbsp. truffle oil
- 1 tsp. extra virgin olive oil
- 1 garlic clove
- Salt and pepper
Put the lentils into a saucepan along with the vegetable stock. Bring to the boil and cook for half an hour or until all of the stock is absorbed.
Remove the lentils from the heat and let them cool.
Put them into a food processor with the olive oil, truffle oil and garlic clove. Blitz until smooth or leave coarse if you prefer your pâté chunkier.
Add salt and pepper and then blitz again. Check the seasoning at this stage and then adjust if necessary.
Cover and put into the fridge for an hour or so to firm up before serving.